Poultry

Grated apples are an unusual but welcome addition to yogurt sauce. Ours is a variation on raita, the traditional accompaniment to many Indian dishes; its cooling effect counterbalances the spiciness of the meat.

Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.

A generous amount of carrots adds a sweet earthy taste to these chicken breasts. Using prunes lends additional rich flavor, and is a variation of popular Mediterranean dishes that combine poultry or meat with dried fruit.

Curries can be quite mild or extremely spicy. It all depends on the type of curry powder that is used to make them—and how much is added. Feel free to adjust the recipe according to your own taste.

You can replace the zucchini with other vegetables, such as eggplant or bell peppers. Turmeric, which is related to ginger, is what gives curries and prepared mustard their distinctive yellow color. Look for it in the supermarket’s spice aisle.

For something a bit unexpected, here we filled enchiladas with chicken and scallions, then covered them with a spicy pumpkin sauce and Cheddar cheese.

Saltimbocca, a classic Roman dish, provided the inspiration for this recipe. In our variation we replaced the traditional veal cutlets with chicken.

In this dish, the garlic tops serve as a roasting rack for the chicken. The garlic bottoms are then flipped halfway through the cooking time, to soak up the juices. Serve with toasted slices of French bread, if desired.

With so many good green salsas now available in the supermarket, it’s easy to recreate this Mexican restaurant favorite at home. For convenience, substitute shredded meat from a rotisserie chicken for the poached chicken.

Mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.

To complete the meal, add a side of spaghetti or other pasta tossed with a little olive oil and some grated Parmesan cheese, and seasoned with salt and pepper.

This dish may sound spicy, but roasting the poblano chile and combining it with cream actually mellows its flavor and heat. Serve with white rice mixed with chopped fresh cilantro and scallions on the side.

Wrapping the stir-fried chicken in lettuce keeps this dish lower in calories and carbohydrates than it would be if served with tortillas. You could omit the lettuce and serve the chicken over rice, if desired.

Browning the chicken seals in the juices and keeps the inside moist and flavorful. This recipe can be made with pork cutlets instead of chicken. For an earthier flavor, substitute shiitake, cremini, or wild mushrooms for the white mushrooms.

For a break from roast chicken, try these smaller hens, which cook in about half the time it takes for a chicken. If you like, substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens.

The combination of dried spices and fresh seasonings, including lemon, ginger, and scallion, makes these burgers irresistible. Watermelon slices are served on the side to balance the heat of the burgers.

In this recipe, cheese and mustard are incorporated into the burger rather than being used as toppings. For juicier burgers, avoid using the leanest ground turkey.

Basting the chicken with lemon juice while it’s on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

Croutons can be made 3 days ahead and stored in a resealable plastic bag, at room temperature. Chicken can be cooked and stored, covered, overnight in the refrigerator. Bring the chicken and dressing to room temperature before serving.

Serve this grilled dinner family-style on a big platter, and let everyone help themselves. You can marinate the chicken up to 30 minutes, if desired.